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Recipe

Corn, Bacon, and Red Pepper Sauté

Scott Phillips

Servings: 4

In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • 1 slice thick-cut bacon, chopped
  • 2 cups fresh corn kernels (from 3 to 4 medium ears)
  • 1/2 cup small-diced red bell pepper
  • Kosher salt
  • 1/4 cup coarsely chopped fresh parsley 

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 45
      Fat (g): 5
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): .5
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 0
      Sodium (mg): 120
      Carbohydrates (g): 17
      Fiber (g): 2
      Protein (g): 3

Preparation

  • Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned, about 2 minutes. Add the corn, bell pepper, and 1/4 tsp. salt and cook, stirring often, until heated through, 2 minutes. Stir in the parsley and serve.

Reviews

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Reviews

  • Mamachef | 07/11/2014

    I made this so many times last summer I was convinced my family was sick of it! Alas, there were never leftovers! I switched out the parsley for fresh basil the second time I made it and thought it was even better.

  • carmelot | 06/14/2014

    We love this dish and have often added diced red onion (sauted with the bacon). Yum!!! Very easy crowd pleaser.

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